Welcome to the news page of Nutral-herb Ingredients Inc. Today we are introducing natto extract and the nattokinase in it.

Natto originated in China. Natto extract refers to the effective substances extracted from natto. Natto is similar to Chinese fermented beans and strange flavored beans. The ancient book records: "Natto has been produced since the Qin and Han dynasties of China." Natto was originally produced in Chinese tempeh. According to "Food Culture•Fresh Market", both types of natto are related to China. In particular, salted natto was introduced to Japan by Zen monks during the Nara and Heian periods.

Japan used to call natto "soy", and the wooden slips unearthed in Heijokyo also have the word "soy". It is the same as the tempeh that modern Chinese eat. Since tempeh is manufactured in the monastery’s Nasuo and stored in urns or barrels, the Japanese call it "Donatto" or "salted natto." Japan uses it as a nutritious food and condiment. Used as a seasoning after frying or steaming.

After the introduction of natto into Japan, natto was developed according to the Japanese climate. For example, Japan does not use tempeh but uses soybean paste, or uses soy sauce without soy sauce.

And because Zen monks spread from China to Japanese temples, natto was first developed in temples. For example, Dairyuji natto, Daitokuji natto, Ikyu natto, Hamana natto from Daifukuji Temple, Yatsuhashi natto from Gozenji Temple, etc. have all become famous specialties of local temples. Japanese people like to eat natto. They mainly eat salted natto and drawn natto, Kansai people like the former, and Kanto people like the latter. Because of the different fermentation methods, the drawn natto has a kind of sticky silk, which does not contain salt.

In recent years, researches by Japanese medical scientists and physiologists have learned that the protein of soybeans is insoluble, and when natto is made, it becomes soluble and produces amino acids, and various enzymes that do not exist in the raw materials will be caused by Natto bacteria and related bacteria are produced to help digestion and absorption in the stomach and intestines. The ingredients of natto are: 61.8% moisture, 19.26% crude protein, 8.17% crude fat, 6.09% carbohydrates, 2.2% crude fiber, and 1.86% ash.

As a plant food, crude protein and fat are the most abundant. Natto is a high-protein nourishing food. The alcohol contained in natto can eliminate part of the cholesterol in the body and decompose acidified lipids in the body after consumption, so that abnormal blood pressure can be restored to normal.

Studies have shown that the health functions of natto are mainly related to various functional factors such as nattokinase, natto isoflavones, saponin, vitamin K2 and so on. Natto is rich in saponin, which can improve constipation, lower blood lipids, prevent colorectal cancer, lower cholesterol, soften blood vessels, prevent high blood pressure and arteriosclerosis, and inhibit HIV and other functions; natto contains free isoflavones and A variety of enzymes that are beneficial to the human body, such as superoxide dismutase, catalase, protease, amylase, lipase, etc., which can remove carcinogens in the body, improve memory, protect liver and beauty, delay aging, etc. , And can improve the digestibility of food; intake of live natto bacteria can adjust the balance of intestinal flora, prevent dysentery, enteritis and constipation, and its effect is better than commonly used lactic acid bacteria microecological preparations in some aspects; natto fermentation produces The viscous substance covers the mucosal surface of the gastrointestinal tract, thus protecting the gastrointestinal tract and alleviating the effects of drunkenness when drinking.

Label: Nattokinase, Natto Extract

• Prev：How much do you know about hawthorn leaves and its extracts？
• Next：Do you know the effect of forsythia extract?